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Janet Smith BeBlessed Health and Fitness

Janet Smith BeBlessed Health and Fitness

Wife, Step Parent, Doggie Momma, Shoe Lover, Foodie, Beer Drinker and Transformation Coach who loves her family, friends and Jesus. Life is about balance. Enjoy the ride while taking care of your health. My family and my health are my WHY. The reason why I care about fitness and nutrition. My journey to live a healthy lifestyle has changed my life and it's turned into a passion for helping others change their lives too. Transformation is possible. I believe in YOU!


Asian Turkey Meatballs with Zoodles

Posted by Janet Smith BeBlessed Health and Fitness on February 15 2017, 11:45am

Categories: #recipe

Asian Turkey Meatballs with Zoodles

Oh My Goodness! I think this recipe just became a household staple and family favorite. So yummy. Next time I make it, I will double the recipe because we all could have eaten more. In fact, we were still a little hungry so we made a run to the Fro-Yo shop. :)

The 12 year old even ate the zoodles. He had an initial reaction of "what the heck is this?" but once he tasted it (and doused with tabsco sauce - because that's what he does...) he decided it was really good and finished the entire plate.

This was my first time using zoodles and I AM A FAN! It helped that I bought this contraption that made it soooo easy. 

 

 

 

Asian Turkey Meatballs with Zoodles

Here's the recipe, I know you want to try it!

Ingredients

For the meatballs:

1 lb ground turkey

1/4 cup panko crumbs

1 egg

1 tbsp ground ginger

1 tbsp garlic powder

1/2 tsp pink himalayan salt (or salt of your choice)

1/4 cup cilantro, chopped

3 scallions, chopped

1 tbsp liquid coconut aminos (or low sodium soy sauce or tamari sauce)

2 tsp sesame oil

For the Dipping Sauce:

3 tbsp liquid coconut aminos (or low sodium soy sauce or tamari sauce)

1 1/2 tsp sesame oil

1 1/2 tbsp lime juice

1 1/2 tbsp water

For the Zoodles:

4 large zucchini

1 tsp salt

1 tsp black pepper

1 tbsp sesame oil

Directions

Meatballs:

  • Preheat oven to 500 degrees.
  • In a large bowl, combine ALL meatball ingredients. Mix with hands to combine well. 
  • Shape meatballs into 1/4 cup balls and line up on a greased cookie sheet.
  • Bake for 15-18 minutes until cooked through.

While meatballs are cooking, combine dipping sauce ingredients into a bowl and cook your zoodles. I put my sesame oil in the pan with the zoodles and sprinkled with salt and pepper. Cook for 2-4 minutes on stove top (or until the texture of your liking).

Serve zoodles topped with meatballs. 

Rather than using sauce for dipping, we spooned it over our meatballs and zoodles.

Just typing this up makes me want to eat it again!

For Portion Fix eating plan, one serving (3 meatballs and 1 cup of zoodles) would be 1 green, 1 red, 1 spoon, 1/2 yellow

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